BRIOCHE AND BUTTER PUDDING

BRIOCHE AND BUTTER PUDDING

Ingredients (to serve 6):

200g of Brioche Fingers

60g of Dried Sweet Cranberries

300ml of Double Cream

300ml of Milk

50g Unaslted Butter (Softened)

2 Whole Eggs

2 egg Yolks

40g Castor Sugar

4 Tablespoonfuls of Warmed Apricot Jam

3 Teaspoons of Brown Sugar

20ml of Grand Marnier

The Cooking:

Grease the inside of an oven proof dish with a generous knob of butter, then follow up with 2 table spoons of the jam, spread all over. Butter the edges of the brioche fingers and arrange them in the dish, tightly packed together with the butter acting as a cement between each, and a sprinkling of cranberries between each layer. Sprinkle what's left over the top.

In a large bowl, beat the eggs and egg yolks together with the castor sugar. Once fully combined, add the milk, cream and Grand Marnier and whisk to a cream (by hand). Pour the mixture over the brioches. Press them down firmly to ensure they fully absorb it, and are submerged below the surface of it. Leave for 20 minutes to continue absorbing.

Place the dish inside a roasting tin, and pour water into the tin so it comes approximately 1/2 of the way up the sides of the dish. Sprinkle with brown sugar. Place into an oven, preheated to 180 degrees C and bake for 45-50 minutes.

When you pull it out of the oven, glaze with the remaining apricot jam. Leave to stand for 10-15 minutes.

Serve warm with double cream.